Beef – Tofu – Meatballs or Meatballs

Ingredients for 3 servings:

• 300 g jacket potatoes
• 200 g tofu, plain
• 5 tbsp tomato paste
• 450 g minced beef
• ½ tsp paprika granules
• 2 tsp herbal salt
• 1 pinch(s) of sugar
• 1 tsp salt, or more
• 4 cl soy sauce (tamari)
• 60 g capers
• Oil for frying and / or
• 2 liters of boiling water, approx.
• 4 cl balsamic vinegar, white
• 1 tsp salt
• 1 tsp sugar

Instructions

Working time approx. 30 minutes; Total time approx. 30 minutes

gluten-free, egg-free, dairy-free

Place 6 meatballs (12 meatballs) of jacket potatoes (whole) into an electric food processor, attach the dough hook, and mix on medium speed. After a short time, it will be nice and creamy. Add the tofu, whole, and tomato paste and ground beef until a cohesive mass forms. Season with salt and pepper. Finally, fold in the drained capers with a wooden whisk. Heat the oil, reduce the heat, and form small meatballs with wet hands. Fry on both sides. OR Add the vinegar, salt, and sugar to about 2 liters of boiling water. Form small meatballs with wet hands. Add the meatballs to the water. Reduce the heat considerably and let them simmer for about 20 minutes, until they float to the top. My own recipe.